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Chef Mireille
Works at The Schizo Chef
Attended Hunter College
Lives in Brooklyn, NY
2,516 followers|5,947,160 views
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Chef Mireille

A Slice of d' Islands  - 
 
lunchtime today featured the food of my Caribbean roots - saltfish and roasted provision 
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BOSS!!! 👌
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Chef Mireille

A Slice of d' Islands  - 
 
Made some fresh sofrito today for my rice & beans #caribbeanfood
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R PM
 
Another great lesson from you..Thank you.
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Chef Mireille

Island Recipes  - 
 
Hi everyone, Hope y'all having a great summer. I've made these traditional Cuban cookies a little healthier my making a whole wheat version. I hope you enjoy! #cookies   #caribbean  
These simple sugar cookies are a specialty from the city of Moron.
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Here in the northeastern United States we are still in the middle of summer and many of us are avoiding baking in the heat, but in the southern hemisphere, winter is on its way and baked goodies are coming out of ovens on a daily basis.
Made with quinoa, try these whole grain rolls as a slightly healthier alternative to morning cinnamon tolls #breakfast   #bakingrecipe  
oh this nasty rain…trying to get some good photos of these rolls has turned impossible with the sun in hiding for days…Until the sun comes out of hibernation, you will just have to take my word that these rolls are amazing until I can get some photos to do them justice. A few years ago, …
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Chiffonade is the technique utilized more often for Basil. A VERY SHARP knife is always necessary, but more so for this technique.
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Do you have some overripe bananas lying around. This recipe calls for roasting them, intensifying the flavor - I guarantee one of if not the best banana muffin you've had #muffins   #breakfast_recipe  
This is from my book, 750 Best Muffin Recipes, with just a few minor changes. I have been really utilizing this book lately. This recipe is from the Global Muffins chapter – recipes for globally inspired muffins. The inspiration for this muffins is the small Central American country of Honduras. Anyone who likes tropical flavors …
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R PM
 
That muffin is ...cadaverously good.
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Chef Mireille

A Slice of d' Islands  - 
 
Bajans call it cou cou. In the Dutch caribbean, we call it funchi and this embellished version called Tutu we make in Aruba during special occassions. Enjoy!!!
I have often mentioned that most Caribbean islands have a version of cornmeal porridge, brought over from the African slaves. It's our version of polenta
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like this
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Good Afternoon everyone! I noticed that many of you who were previously subscribed have not subscribed to the new feed since I rebranded. Have you noticed that you don't seem to be getting the email updates? Well all you have to do is subscribe to the new feed!!! 
http://feeds.feedburner.com/TheSchizoChef
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Thankyou Chef.
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The new monthly newsletter is published! Check it out and subscribe so you don't miss a single issue.

Since it's a new venture, all feedback is appreciated. Anything you would like to see included in upcoming issues, let me know!!!!
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Ta
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I try to go at least once a year to a local farm to pick my own produce. Since I promote #eatlocal  by shopping at local farmer's markets, here's a guide to locate the closest upick farm in your area. Have fun and can't wait to hear about all the delicious recipes you created from your farm picked produce!
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looking for a twist on plain old strawberry ice cream? Try this variation! #icecream  
Blogging Marathon #29 Theme: Cookbook Recipes I went to the library last week to do some research on a project and of course, I found myself in the cookbook section. The unusual title caught my attention – Purple Citrus and Sweet Perfume. I fell in love with this cookbook featuring the cuisine of the Eastern …
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thanks +Dr Abbey Muneer 
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People
Have her in circles
2,516 people
Jean Daniel's profile photo
santo vicente montero's profile photo
C.J. Ludlow's profile photo
D.D. Williamson's profile photo
sunny leona's profile photo
Angie Schneider's profile photo
claude etheridge's profile photo
mizox mehdi's profile photo
Miguel Morales's profile photo
Work
Occupation
Personal Chef, Chef Instructor, Recipe Developer, Food & Travel Journalist, Catering, Menu Consultant
Skills
Cooking, Writing, Catering, Chef Instructor, Cooking Classes
Employment
  • The Schizo Chef
    Personal Chef/Caterer/Chef Instructor, 2004 - present
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Brooklyn, NY
Contact Information
Work
Phone
1-347-419-3206
Email
Story
Tagline
Lover of International Food
Introduction
Freelance personal chef/caterer/chef instructor/recipe developer and food blogger at http://www.theschizochef.com
Bragging rights
especially skilled in Indian and Caribbean cuisine but I pretty much cook any cuisine!
Education
  • Hunter College
    Media Communications/Theater, 1995
  • AiNYC
    Culinary Arts/Restaurant Management, 2002 - 2004
Basic Information
Gender
Female
He has a great demeanor puts you at ease and makes your comfortable with the camera. Reasonable rates and excellent customer service. Quick turnaround on re-touched photos.
Public - 11 months ago
reviewed 11 months ago
This is the best supermarket in the NYC for Latin American food products - every type of Peruvian pepper paste you can imagine. A large variety of cremas and cheeses from all over Latin America including Ecuadorian Cayembe, my fave. Dried blue corn for making Peruvian Chica Morado or Mazamorra, plantain flour, plantain leaves, lucuma, blue corn tortillas. large selection of dried and fresh chiles and a great produce section. Gallina - hard fowl and the list goes on. Any ingredient you need for Latin cooking can be found here
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Public - 12 months ago
reviewed 12 months ago
the phone number is not in service. they may no longer be in business
Public - 2 years ago
reviewed 2 years ago
4 reviews
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This restaurant is the kind of place you want to come back to again and again. With a small bar and only about 28 seats, it has a neighborhood feel to it. If I lived in the area, it's definitely a place I would stop by on my way home from work for a quick beer and pleasant conversation with locals. The food is amazing. Portion size is perfect. Ample, but not oversized like many American eating establishments. Traditional Columbian food - the shrimp ceviche is definitely a must and they have a wide selection of South and Central American beers - Tona, a Nicaraguan lager was so refreshing on a hot summer day. It's bright and crisp, with no bitterness at all. Of course, being a Columbian restaurant, they also have lots of coffee based drinks and to end your meal, the tres leches cake is perfect - not too sweet and not too wet, it's the best version I've ever had.
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Public - 2 years ago
reviewed 2 years ago